For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creative. We combined halved small red potatoes, butter, and salted water in a 12-inch skillet and simmered this mixture until the potatoes turned creamy and the water fully evaporated. In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like lemon juice.
{(rater>id=100|name=Braised Red Potatoes w/Lemon & Chives|type=rate|headline=off)}
Preheat: ° | Yield: 4-6 servings | |
Prep: 0:15 | Wait: 0:00 | Cook: 0:45 |
Use small red potatoes measuring about 1 1/2 inches in diameter.